Baked Potatoes with Wild Mushroom Ragù

Grace Parisi likes using a mix of shiitake, oyster, chanterelle, and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.

Total Time: 1:30

Cook: 0:30

Level:
Easy

Serves:
8

Ingredients

8 baking potatoes

¼ c. canola oil

2 tbsp. canola oil

2 tbsp. unsalted butter

4 lb. mixed wild mushrooms

Salt and freshly ground pepper

1 white onion

4 clove garlic

1 c. dry white wine

1 c. beef stock or low-sodium broth

1 tbsp. chopped tarragon

2 tsp. chopped thyme

Directions

Preheat oven to 425 degrees F. Pierce potatoes with a fork and rub with oil. Bake 1 hour, or until tender when pierced.

Meanwhile, in a large, deep skillet, melt butter in oil. Add mushrooms, season with salt and pepper, and cook over high heat, stirring occasionally, until tender, 20 minutes. Add onion and garlic and cook, stirring, until mushrooms are deeply browned, 8 minutes. Add wine and cook until evaporated. Stir in stock, tarragon, and thyme and bring to a boil. Season with salt and pepper.

Slit potatoes and fluff insides with a fork. Season with salt and transfer to plates. Spoon mushroom ragù onto potatoes and serve.